Ingredients

• 50 g - ground Almonds
• 50 g - Desiccated (shredded) Coconut
• 150 ml- Oil
• 1 medium Onion, finely chopped.
• 1 tsp - fresh Ginger root, chopped.
• 1 tsp - fresh Garlic, crushed.
• 1 tsp - Chilli powder.
• 1.5 tsp - Garam Masala.
• 1 tsp - salt.
• 150 ml - Yogurt.
• 4 - Chicken quarters, skinned.
• Green Salad leaves to serve.
• To Garnish
• Fresh Coriander.
• 1 Lemon, cut into wedges.

How to Make Spicy Roast Chicken

• In a heavy-based saucepan, dry roast the ground almonds, coconut and set aside.
• Heat oil in a frying pan and fry the onion, stirring, until golden brown.
• Place ginger, garlic, chilli-powder, garam-masala and salt in a bowl. Mix with the yogurt.
• Add the almonds, coconut and mix well.
• Add onions to the spice mixture, blend and set aside.
• Arrange the chicken quarters in the bottom of a heat proof dish.
• Spoon the spice mixture over the chicken sparingly.
• Cook in a pre-heated oven, 160 C/ 425 F/ Gas Mark 3, for 35-45 mins.
• Check that the chicken is cooked thoroughly by piercing the thickest part of the meat with a sharp knife or a skewer. The juices will run clear when the chicken is cooked through.
• Garnish with coriander, lemon wedges and serve with salad.